GRAPES: Pinot Noir.
ALTITUDE: ≈ 400 m.a.s.l.
PLOT: Montecalvo Versiggia.
YIELD PER HECTARE: ≈ 65 q.
TERRAIN: marly, calcareous, silt-clay.
PLANTING DENSITY: ≈ 4.400 vines/ha.
VINE-TRAINING SYSTEM: Guyot.
VINIFICATION: soft pressing with very low yields (65%).
FIRST FERMENTATION: autochthonous yeast (free-run must).
REFERMENTATION IN THE BOTTLE: selected yeast.
REFINEMENT ON YEASTS: > 100 months.
RESIDUAL SUGAR CONTENT: < 1 g/l.
BOTTLE PRODUCED: ≈ 9.000.
BOTTLING: WITHOUT SULPHITES.
Color is straw yellow.
Foam is intense and exuberant.
Perlage is very fine, continuous, and persistent.
Aroma is complex, thanks to a long ageing on yeast, and in the same time essential in its purity. Elegant hints of chamomile, wildflowers with accents of acacia and broom open in notes of fresh hazelnut and almond.
Palate is fine and fresh with marked minerality and notes of bitter almond finish.
WINE – FOOD
Reverso is vertical, clean, with a fresh acidity and with a fineand velvety bubbles. Therefore, it will accompany you from aperitif to after dinner.
The fresh acidity and minerality accompany the salinity and bring out the flavor of fish dishes.
You can range from oysters to raw or freshly scalded crustaceans; from tuna tartare to lovely raw Sicilian red prawns.
It will warm you up combined with fish-based soups such as “cacciucco alla livornese” or a “cous cous alla trapanese”.
It is exceptional in white preparations where the marine salinity of the fish is enhanced, as in the classic spaghetti with clams or sea urchins.
The excellent structure of our Pinot Noir also goes well together meat dishes, such as lamb chops, creating a pleasantness of tastes.
The fresh acidity and fine mousse excellently manage the crunchiness of a classic Milanese cutlet and renew its pleasantness bite after bite.
Its vigorous structure and fine bubbles go well with some spicy dishes typical of Chinese cuisine such as Hot Pot or Peking lacquered duck.